Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Applying heat to vegetables intensifies their natural sweetness and makes them extra delicious.
Tsukune-Style Brussels Sprouts
Time 1 hour
Yields Serves 4 to 6
Steamed Asparagus with Tangerine Ponzu, Daikon and Nori
Time 15 minutes
Yields Serves 4 to 6.
California Greens
Time 1 hour
Yields Serves 4 as a side dish
Grilled Spring Carrots with Fresh Za’atar and Tahini Labneh
Time 45 minutes
Yields Serves 4 to 6.
Charred Green Beans with Hazelnuts and Serrano Chile
Time 20 minutes
Yields Serves 4
Chile Oil-Roasted Beets With Feta, Almonds and Mint
Time 1 hour 15 minutes
Yields Serves 4 to 6
Pan-Seared Brussels Sprouts With Chile-Maple Glaze
Time 20 minutes
Yields Serves 8 to 12
Seared Eggplant with Spicy Glazed Peanuts
Time 25 minutes
Yields Serves 4
Hasiba’s Honeyed Marinated Eggplant
Time 45 minutes
Yields Serves 8 to 10
Slow-Roasted Winter Vegetables
Time 2 hours
Yields Serves 12
